Wednesday, July 8, 2009

This is another Pioneer Woman recipe. Well, it is adapted from this recipe by PW (that recipe alone is fabulous also). These potatoes are not healthy at all, but ultimate comfort food and a great use for leftover ham. It was a little warm for these the other day, but I needed to use up the ham and was craving these.

Slice potatoes very thinly.Add butter to a large skillet over medium low heat, When melted, add diced onion and ham. Cook for 3 minutes, stirring occasionally.Add cream cheese to the pan and stir to melt.Pour in cream and milk, stirring to combine.Season with plenty of salt and pepper, then add chopped herbs.Place a layer of potatoes in a buttered baking dish. Pour a layer of ham mixture over the top. Spread some cheddar cheese. Repeat layers ending with cheddar cheese. Top with Parmesan cheese.Top with Parmesan cheese and bake for 60 minutes, or until browned on the top. Allow potatoes to sit 15 minutes before serving.

I love the Pioneer Woman and her recipes. When I saw this recipe I knew I had to make it. I finally got around to it and like all her other recipes I've tried, I wasn't disappointed. Now, it wouldn't be like me to stick to a recipe, and this one is no exception since I thought it needed peanut butter. Nothing better than chocolate and peanut butter.

melt chocolate in a bowl in the microwave. Do this by putting it in a microwave safe dish and on high for a minute. Stir. Continue to heat at 15 second intervals until melted. Add peanut butter. Stir.Place pita chips on waxed paper in a jelly roll pan. Try to get it to one layer. Pour a bit of the chocolate mixture over the top. Sprinkle half the nuts over the top. Pour the remaining chocolate mixture over the top and sprinkle remaining nuts over. Chill in the fridge or freezer until chocolate hardens about 15-20 minutes. Break apart and enjoy.

A mom on my mom's board posted this recipe a little while back. Last week I had two bananas that needed to get used and I remembered this recipe. I ended up making them and am so glad I did. I did make some minor adjustments, but overall, I will be making these again, and again, and again!

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

I love bacon cheeseburger pizza. I didn't actually intend to make it but DH had accidentally told his parents that I was making this kind instead of the BLT pizza that I was really making. The dough recipe made two crusts, so instead of freezing it, I decided to give in and make the kind of pizza they were expecting. I didn't have a recipe, and instead played it by ear on what I could remember of when I worked at a pizza place in high school. It turned out fabulous.

Spread crust out on pizza sheet or pizza stone. Spread a layer of sauce on the crust. Top with beef, onion, tomato, bacon, and cheese. I mostly did all the measuring by eye and just put how much I thought looked good.Bake at 425 until cheese is golden brown roughly 17-20 minutes. Top with a pickle slice before serving.

I got this recipe from a mom on the mom's board I frequent. The recipe is easy and very tasty! I've made this several times already. This particular slice was from a Sunday when I had the in-laws over for pizza.

pizza crust (you can buy or make your own. Recipe I used is below.)10 slices bacon, fried, drained, and crumbledtomatoes, dicedonion ( I added)cheese, I used cheddar and mozzarellalettuce, about 2 cups1 Tbsp. mayo1 Tbsp miracle whipsaltpepper

Spread pizza crust out on pizza pan or pizza stone. Brush with olive oil. Bake at 425 for about 5-7 minutes or until golden brown. Top baked crust with cheese, crumbled bacon, onions, and tomatoes. Bake until cheese is golden brown.Meanwhile, mix the lettuce, mayo, miracle whip, salt and pepper to taste. Slice pizza and top with lettuce.

Pour the water into the bread pan, the add the oil. Sprinkle the flour over, covering the liquid completely. Place the salt and sugar in separate corners of the pan. Make a small indent in the middle of the flour and add the yeast. Close the lid, set the machine to 'basic dough' or 'pizza dough' and press start.

Tuesday, June 23, 2009

Mmmm... I love veggie pizza. It is one of my favorite things to eat at parties. I had never made it before, though, so I decided to make it for Father's Day BBQ. It turned out to be very very easy and super tasty. Eddie wouldn't eat it because he isn't a fan of crescent rolls as crust, but that was okay with me...more for me to eat!

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes or until golden brown. Combine the cream cheese, mayonnaise and dressing mix (can add chopped chives, dill, a few drops of hot sauce, etc.) and beat until smooth.

Chill to allow flavors to blend.

Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables (and cheese if desired) over all.

Chill for at least an hour.

*There are a wide variety of veggies you can use. Use whatever you have/like. I used broccoli, cauliflower, green onion, and carrots. Other ideas are tomato, cucumber, olives, green onions, pepper (red, green yellow), mushrooms, cucumber, red onion.

When I found this recipe, I knew I had to try it for three reasons: 1) because I LOVE potatoes. 2) because most everything I've made from PW turns out AWESOME. 3) they were quick and simple. These turned out to be fantastic! I've only made them with dried rosemary, but you could honestly use any herb you want fresh/dried, doesn't matter. I urge you to try these at your earliest possible convenience. Your mouth will thank you.

Bring a pot of water to a boil. Add washed potatoes and cook until tender. On a sheet pan, drizzle olive oil. Place the potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of the crushed potatoes with olive oil. Sprinkle with Kosher salt, fresh cracked pepper, and herb of choice.Bake at 450 for 20-25 minutes or until golden brown.